I had to post the recipe for the best beef I ever made. We served this Christmas morning over english muffins topped with poached eggs.

• 1 pkg dried porcini mushrooms
• 3 lb chuck roast, lean
• 1 tablespoon Penzey’s Bicentennial Rub
• 2 medium onions, sliced
• 2 large shallots, sliced
• 16 oz button mushrooms, larger ones halved
• 1/2 tsp dried thyme
• 1/2 tsp dried tarragon
• 1/4 tsp dried rosemary
• 2 cloves garlic, crushed
• 2 cups dry red wine
• 2 cups low sodium beef broth
• olive oil, S&P

In a small saucepan, soak porcini mushrooms in 1 1/2 cups simmering water. Rub the room-temperature beef on all sides with the seasoning mix. You can substitute salt and pepper if you don’t have the Bicentennial Rub.

Preheat three tablespoons of olive oil in a heavy, oven-safe pot with a lid on the stovetop. I use an enameled cast iron bouillabaisse pot. Heat the oil on high heat until shimmering, and then reduce the flame to medium. Brown the roast evenly on all sides, about 5 minutes per side. Lower the flame if the brown bits in the pan are darkening too fast. The bottom of the pan must be dark brown, not black, as you want the beef flavor to layer during the cooking process.

Remove the roast to a platter, tent it with foil to rest.

While the pot is still hot, saute onions and shallots until just tender in the soiled pan. Add the porcini & button mushrooms (with soaking liquid), dry herbs and garlic, stirring until fragrant. Season with salt and pepper. Add the wine and broth and bring to a simmer.

Position the roast neatly in the braising liquid. Push any large mushrooms aside so that the meat is as submerged as possible. Cover tightly and bake undisturbed for 30 minutes.

Remove the pot from the oven. Turn the roast over, replace the lid, and braise in the oven for another three hours. The meat should tear apart easily with a fork. If it is still holding its form, braise for additional 15 minute increments until tender. You may then wish to thicken the sauce a bit with traditional thickening methods.

This roast is delicious prepared a day ahead. Refrigerate meat and sauce in a covered, non-reactive container or bowl. Before reheating, remove the layer of fat that solidifies on top of the sauce.